Il Pino
In 2000 Jessica Pellegrini, a volcanic wine lover, established Fattoria del Pino, a small gem in Montalcino. The winery is located on the west side of Montosoli, one of the most highly reputed Crus in the appellation. The vast lands of the vineyards embrace a composition of galestrated soils, an ideal blend of calcareous and arenaceous clays. The unique environment of gentle temperatures and optimal ventilation creates the perfect balance.
The vineyards are planted exclusively with Sangiovese Gross and according to the vines age, the fruits are dedicated to Toscana IGT Vin Vale, Rosso di Montalcino and Brunello di Montalcino. Jessica’s approach in the vineyards and the cellar is organic, using only natural fertilization without chemical products. In the cellar, the wines are fermented in conventional ways with the use of selected yeast and temperature control. The wines represent the perfect combination of tradition and innovation in the art of oenology.
Average annual production
22.000 bottles
Total vineyard extention
5,6 ha
Planted varietals and extension
Sangiovese - 5,6 ha
Vine training system
Cordon spur
Cultivation method in the vineyard
Grass left on the aisles between the vines
Type of viticulture
Conventional - 100% -
Owner Jessica Pellegrini
Year of Establishment 2000
Agronomist Jessica Pellegrini
Winemaker Marco Mocali
Sangiovese - 5,6 ha
In 2000 Jessica Pellegrini, a volcanic wine lover, established Fattoria del Pino, a small gem in Montalcino. The winery is located on the west side of Montosoli, one of the most highly reputed Crus in the appellation. The vast lands of the vineyards embrace a composition of galestrated soils, an ideal blend of calcareous and arenaceous clays. The unique environment of gentle temperatures and optimal ventilation creates the perfect balance.
The vineyards are planted exclusively with Sangiovese Gross and according to the vines age, the fruits are dedicated to Toscana IGT Vin Vale, Rosso di Montalcino and Brunello di Montalcino. Jessica’s approach in the vineyards and the cellar is organic, using only natural fertilization without chemical products. In the cellar, the wines are fermented in conventional ways with the use of selected yeast and temperature control. The wines represent the perfect combination of tradition and innovation in the art of oenology.
Average annual production
22.000 bottles
Total vineyard extention
5,6 ha
Planted varietals and extension
Sangiovese - 5,6 ha
Vine training system
Cordon spur
Cultivation method in the vineyard
Grass left on the aisles between the vines
Type of viticulture
Conventional - 100% -
Harvest Period
End of September - Beginning of October